Description
A rich and flavorful chicken korma made in the slow cooker, perfect for busy days.
Ingredients
- 175 g full-fat Greek yogurt
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ¼ tsp mild or medium curry powder
- 2 tsp turmeric (divided)
- 1 tsp chili powder
- 1 tsp chili flakes
- Zest of 1 lemon
- 1 kg boneless skinless chicken thighs, halved
- Salt and pepper (to season)
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2-inch piece of fresh ginger, minced
- 1 tbsp olive oil (plus more if needed)
- 4 tbsp tomato paste
- 400 ml full-fat coconut milk
Instructions
- In a bowl, mix the yogurt, garam masala, ground cumin, ground coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest. Add the chicken thighs, season with salt and pepper, and coat them well. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
- In a pan, heat olive oil over medium heat. Add the marinated chicken in batches and brown the pieces for about 2-3 minutes on each side. Transfer them to the slow cooker when done.
- In the same pan, add the chopped onion and shallot. Sauté until they are soft. Add garlic and ginger, cooking for another minute until fragrant.
- Stir in the tomato paste and remaining turmeric. Mix well for about a minute. Pour in the coconut milk, stirring to combine everything.
- Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Once cooked, serve the korma hot, garnished with fresh cilantro if desired.
Notes
Best served with basmati rice or naan bread. Adapt spice levels to taste.